The objective of this collaborative project is to investigate inclusion of Canadian pulses in steamed bread applications to develop edible fibre and a fortified product with more rational amino acid compositions for the Chinese market. The specific goals are as follows: Investigate effects of pulse flour with different incorporation levels when mixed with wheat flour and maximize food quality in comparison to original products; and to optimize formulations to process at laboratory level as well as pilot level for two new kinds of Chinese steams bread products, northern and southern type.